Who says a healthy breakfast has to be boring? Not us here at Sporteluxe! We love this clever twist on the classic flavour combo of haloumi and mushrooms, which is jazzed up with the addition of currants and a tahini dressing, from celebrity chef Karen Martini. “I made this one morning when I needed a break from regular breakfast fare, and it’s become a bit of a favourite,” reveals Karen of this recipe from her new cookbook Home (Plum; $39.99). “This stands alone as a tasty vegetarian breakfast, but you could always add an egg, and even some bacon if that’s your thing.”
4 large portobello mushrooms, cleaned and stalks trimmed
Salt ﬂakes and freshly ground black pepper
2 small garlic cloves extra virgin olive oil
4 thick slices of haloumi
Juice of ½ lemon
1 tablespoon tahini
1 tablespoon currants, soaked in boiling water for 2 minutes and drained
1 handful of mint leaves
- Preheat the griller.
- Place the mushrooms on a baking tray and season with salt and pepper, ﬁnely grate the garlic onto the gills and drizzle with oil.
- Grill for 6–8 minutes until cooked and place on your serving plates.
- Heat a frying pan over medium–high heat, add a dash of oil and sear the haloumi on both sides until golden. Place the cooked haloumi on top of the mushrooms.
- Mix the lemon juice, tahini and 1 tablespoon of water with a splash of oil until well combined. Spoon the dressing over the mushrooms, scatter over the currants and mint and serve.
Visit Karen’s website karenmartini.com or connect with her on Instagram @karen_martini